Speedy Skillet Beef Stew with Mashed Potatoes Homestyle Favorites

Ingredients

• 1 package (about 2 lbs.) fully cooked boneless beef pot roast with gravy
• 1 tsp. butter or margarine
• 1 small onion, chopped (approx. 1/4 cup)
• 1 clove garlic, minced
• 2 cups frozen mixed vegetables
• 1/4 tsp. dried thyme leaves, crushed
• 1/8 tsp. ground black pepper
• 1 box Sour Cream & Chive Mashed Potato mix
• 3 cups hot water
• 1 cup milk
• 1/4 cup butter or margarine

Instructions

Remove beef pot roast from package; cut beef into 3/4-inch pieces.

Heat 1 teaspoon butter in deep ovenproof 10-inch skillet over medium heat. Cook onion and garlic in butter 4 minutes, stirring occasionally, until tender. Add beef, gravy, mixed vegetables, thyme and pepper to skillet; bring to a boil. Reduce heat; simmer 10 minutes.

Set oven control to Broil. Make both pouches of potatoes as directed on package using hot water, milk and 1/4 cup butter.

Spoon potatoes around edge of skillet. Place skillet under broiler so surface of potatoes is 4 inches from heat. Broil about 5 minutes or until edges of potatoes begin to brown.

Nutritional Information

Nutrition Info per serving:  (1 serving, 11 oz.) 439 calories; 19 g fat (10 g saturated fat; 5 g monounsaturated fat); 97 mg cholesterol; 269 mg sodium; 23 g carbohydrate; 2.7 g fiber; 42 g protein; 5.4 mg niacin; 0.4 mg vitamin B6; 2.7 mcg vitamin B12; 4.2 mg iron; 43.9 mcg selenium; 9.2 mg zinc.